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Pumpkin Roll


For the Cake

3 Eggs

1 cup Sugar

2/3 cup prepared pumpkin

1 teaspoon Lemon juice

3/4 cup All-purpose flour

1 teaspoon Baking powder

2 teaspoons Cinnamon

1 teaspoon Ginger

1/2 teaspoon Nutmeg

1/2 teaspoon Salt

For the Filling

8 ounces Cream cheese -- softened

4 tablespoons Butter -- or margarine

1 cup Powdered sugar

1/2 teaspoon Vanilla


in large bowl, combine eggs and sugar, beating well.

Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt.

Add to egg mixture, mixing well.

Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 for 15 minutes. Remove from oven and vool for 15 minutes.

Place cake on clean tea towel sprinkled liberally with powdered sugar.

Cool 10 minutes longer then from the 10- inch side, roll cake up in towel and set aside.

While cake is cooling in towel, prepare filling.

Beat together cream cheese and butter.

Stir in powdered sugar and vanilla and blend until smooth.

Unroll cake and evenly spread filling over cake.

Roll up cake (without the towel),wrap in plastic wrap.

Cover and chill at least 1 hour.

Slice just before serving.

Keep leftover slices refrigerated.

This pumpkin roll freezes well.